Since going to storage a few weeks ago and being “forced” into going through old cooking magazines to pick out the good ones so Mr. Bah Humbug can rid our lives of some of our treasures, I have found some great ones that I cannot believe I had never noticed; like these brownies. I made them last night so we could have something good to eat while watching The Voice. At the first bite, we looked at each other and knew that these were ones that would go down in our “must have chocolate tonight” recipe favorites. The bittersweet chocolate and the nuts give them such a great deep chocolate flavor, very different from just brownies made with cocoa. Next time, I am kicking them up a notch and soaking the nuts in almond liqueur before adding them to the mixture. I am going to also experiment with soaking them in raspberry liqueur when I am wanting the chocolate raspberry flavor.
1/2 cup butter
4 (1 oz) squares bittersweet chocolate ( I used Ghirardelli Premium Baking Bar Bittersweet Chocolate (60% cacao)
1 cup sugar
2 large eggs
1 teas vanilla
3/4 cup all purpose flour
1/2 cup toasted chopped pecans (to toast nuts, spread them out on a baking sheet and bake at 350 for about 5-7 minutes, stirring halfway. Taste one after 4-5 min to see if they still need a minute or two. Cool before adding to mixture)
Preheat oven to 350.
In heavy saucepan, melt butter with chocolate over low heat, stirring to combine. Remove from heat and cool for 5 minutes.
In medium bowl, combine chocolate butter mixture and sugar, stirring well. Stir in eggs, vanilla, flour and nuts.
Pour mixture into a well greased 8″ pan. Bake for 23-25 minutes. Let cool completely. We didn’t do that, we cut into them immediately and aren’t going to apologize one bit for doing so. Randy told me to just give him one since sometimes chocolate gives me heartburn. He ate 4! He said they were worth dealing with heartburn.
Next time, I am going to soak the nuts in the almond liqueur instead of toasting them and all almond extract instead of vanilla.